1 lg. or 2 sm. butternut squash (1 lb.)
4 tart green apples
1 lg. onion
1/2 tsp. rosemary
1/4 tsp. marjoram
4 1/2 (10 1/2 oz.) cans chicken broth (double strength)
3 cans water
3 slices white bread
Salt and pepper to taste
1/2 c. heavy cream
1 1/2 tbsp. parsley, freshly chopped

Cut squash in half, peel and seed. Peel, core and coarsely chop apples. Peel onion and chop coarsely. Combine all ingredients with rosemary, marjoram, chicken broth, water, bread, salt and pepper in heavy saucepan uncovered for 45 minutes.

Puree the soup until smooth (do in several batches, not filling blender more than 1/4 full). Return soup to saucepan and bring to a boil. Reduce heat. Serve hot with fresh parsley on top.